Gros Escargots de Bourgongne Recipe

Name: Gros Escargots de Bourgongne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 canned escargots, rinsed and drained; 3 cups red wine; 1/2 cup chopped onions; 1/4 cup chopped carrots; 1/4 cup chopped celery; 1 bay leaf; 1 teaspoon black peppercorns; 2 sticks of butter, at room temperature; 1/4 cup chopped garlic; 1/4 cup finely chopped fresh parsley leaves; Salt; Freshly ground black pepper; 4 escargot molds; Crusty bread

Servings: persons

24 canned escargots, rinsed and drained
3 cups red wine
1/2 cup chopped onions
1/4 cup chopped carrots
1/4 cup chopped celery
1 bay leaf
1 teaspoon black peppercorns
2 sticks of butter, at room temperature
1/4 cup chopped garlic
1/4 cup finely chopped fresh parsley leaves
Salt
Freshly ground black pepper
4 escargot molds
Crusty bread

1
Preheat to 400 degrees F.
2
Rinse and drain the escargots.
3
In a saucepan, over medium heat, combine the red wine, mirepoix, bay leaf and peppercorns.
4
Bring the liquid to a simmer.
5
Poach the escargots in batches for 15 seconds.
6
Drain, set aside and reserve 2 tablespoons of the liquid.
7
In a small mixing bowl, combine the butter, garlic and parsley.
8
Mix well.
9
Season with salt and pepper.
10
Season the escargots with salt and pepper, and place in the escargot mold.
11
Place 2 heaping teaspoons of the butter mixture on top of each escargot.
12
Place the molds on a baking sheet and place in the oven.
13
Cook for 6 to 10 minutes, or until the butter is bubbly.
14
Remove and serve with the crusty bread.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 24 canned escargots, rinsed and drained, 3 cups red wine, 1/2 cup chopped onions, 1/4 cup chopped carrots, and more.

Yes, Gros Escargots de Bourgongne falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gros Escargots de Bourgongne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions